Chewy Oatmeal Lace Cookies

These were a nice additional to our holiday cookie trays. Light, lacy, crisp and a little chewy, too. 

 

Chewy Oatmeal Lace Cookies    Yield: About  4 dozen

1/2 cup or 1 stick salted butter 

1 cup packed light brown sugar 

1 cup old fashioned oats 

1 tablespoon + 1 teaspoon all-purpose flour 

1 large egg, room temperature 

1 teaspoon vanilla 

1. Preheat the oven to 375º F.  Line 4 large baking sheets with silicone baking mats or parchment paper. 
2. Add butter and brown sugar to a large frying pan and heat over medium heat. Stir frequently until the butter has fully melted and the mixture is smooth and no clumps of brown sugar remain. Remove from heat.
   
   
   
3. Stir in oats, flour, and salt. Mix until the oats are fully covered with the brown sugar-butter mixture.
   
   
   
4. Add egg and vanilla and stir until fully incorporated. The batter should be a little thin.
   
   
   
5. Drop 1 teaspoon of cookie batter onto the prepared baking sheets to make each cookie leaving at least 2 inches between each cookie to allow them to spread.
   
   
   
6. Bake two trays at a time for 5 to 7 minutes, until the edges are just starting to brown. If a chewier cookie is preferred, remove from oven just as the edges begin to brown. For crispier cookies, make sure the edges are golden brown before removi
7. To make the cookies more uniformly circular — immediately after removing trays, use a large circle cutter or large glass to rotate the sides of each cookie, reshaping into a circle.
   
   
   
8. Let the cookies cool on the sheets for 15 minutes, then move to wire racks to cool completely. 
9. Storage: Store at room temperature in an airtight  container for up to 5 days. Baked cookies can also be frozen in an airtight container or freezer bag for up to a month.

Recipe without photos . . .  

Chewy Oatmeal Lace Cookies    Yield: About  4 dozen

1/2 cup or 1 stick salted butter 

1 cup packed light brown sugar 

1 cup old fashioned oats 

1 tablespoon + 1 teaspoon all-purpose flour 

1 large egg, room temperature 

1 teaspoon vanilla 

1. Preheat the oven to 375º F.  Line 4 large baking sheets with silicone baking mats or parchment paper. 
2. Add butter and brown sugar to a large frying pan and heat over medium heat. Stir frequently until the butter has fully melted and the mixture is smooth and no clumps of brown sugar remain. Remove from heat.
3. Stir in oats, flour, and salt. Mix until the oats are fully covered with the brown sugar-butter mixture.
4. Add egg and vanilla and stir until fully incorporated. The batter should be a little thin.
5. Drop 1 teaspoon of cookie batter onto the prepared baking sheets to make each cookie leaving at least 2 inches between each cookie to allow them to spread.
6. Bake two trays at a time for 5 to 7 minutes, until the edges are just starting to brown. If a chewier cookie is preferred, remove from oven just as the edges begin to brown. For crispier cookies, make sure the edges are golden brown before removi
7. To make the cookies more uniformly circular — immediately after removing trays, use a large circle cutter or large glass to rotate the sides of each cookie, reshaping into a circle.
8. Let the cookies cool on the sheets for 15 minutes, then move to wire racks to cool completely. 
9. Storage: Store at room temperature in an airtight  container for up to 5 days. Baked cookies can also be frozen in an airtight container or freezer bag for up to a month.